Kat's Kitchen

Fall drinks are here, and Starbucks has just introduced a brand-new seasonal drink: the Pecan Oatmilk Cortado. This cozy little beverage is nutty, rich, and warm, and it’s the perfect coffee to sip on crisp autumn mornings. If you love blonde espresso paired with silky oat milk and just the right amount of sweetness, you’ll want to try making this at home!

What is a Cortado?

Before diving into the ingredients, let’s talk about what a cortado is. Traditionally, a cortado is a hot coffee beverage made by combining equal amounts of espresso and steamed milk. The drink is small (typically 4 ounces) and has a strong coffee-forward flavor with just a touch of sweetness from the milk.

The Starbucks Cortado is slightly different from a traditional version:

• Size: Starbucks makes their cortado an 8-ounce drink instead of the traditional 4 ounces.
• Ratio: This changes the ratio of espresso to milk — instead of a 1:1 ratio, it’s closer to a 1:4 ratio.
• Espresso Style: Starbucks uses ristretto shots rather than regular espresso shots, giving the drink a bolder, richer flavor.

What are Ristretto Shots?

Ristretto means “restricted,” which refers to cutting the espresso extraction short. A ristretto shot is brewed for a shorter time than a traditional espresso shot, resulting in:

• A smaller amount of espresso
• A more concentrated flavor
• A sweeter, richer, less bitter taste

Starbucks uses blonde roast ristretto shots in this cortado, giving it a light, nutty flavor that pairs perfectly with the pecan syrup and oat milk.

At home: You can pull ristretto shots if you have an espresso machine. If you don’t own an espresso machine, don’t worry — Nespresso blonde roast pods and blonde instant espresso powder both work wonderfully in this recipe!

How To Pull Ristretto Shots At Home

To pull Ristretto shots at home, you need an espresso machine.

1. Weigh out 18 grams of coffee beans on a scale. I like the Press Coffee Spitball for this recipe. Add the beans to your hopper and grind the beans.
2. Use a coffee stirrer to stir and break up any clumps within the grounds, then tamp the coffee and lock the portafilter into position under the grouphead.
3. Place a scale under a cup to catch the brewed espresso, and tare out the scale.
   • NOTE: we want a 1:1 ratio of coffee to espresso output so since we used 18 grams of coffee, we want 18 grams of espresso output. You’ll need to manually stop the espresso extraction once the scale reads 14-15 grams because the remaining espresso in the machine will continue flowing even after you stop the extraction.
4. When ready, click the double shot button on your machine to begin the extraction, and watch your scale. When the scale reads 14-15 grams, press the double shot button again to stop the extraction. You should have about 18 grams of espresso output.
5. To get THREE ristretto shots, empty, clean and remove the double shot basket from the portafilter and REPLACE with the single shot basket. Repeat steps 1-4 using 9 grams of coffee, pressing the SINGLE SHOT button on your machine, and manually stopping the extraction when the scale reaches 5-6 grams (aiming for an end product of 9 grams of espresso output).

Can I Make Ristretto Shots Without an Espresso Machine?

Technically no, it would be impossible to create a shortened or restricted espresso shot without an espresso machine. The closest other option is by using the Ristretto Intenso Nespresso pods and a Nespresso machine. The Ristretto Intenso pods are a 0.85 ounce pod that resembles a smaller restricted espresso shot! Note, these pods are a 12 on the Nespresso intensity scale meaning they are very dark and roasty tasting, which is the complete opposite flavor profile of the Starbucks blonde ristretto shots used in the Pecan Oatmilk Cortado beverage.

If you don’t have an espresso machine, but you still want to make this drink at home, I recommend just using regular blonde/light roast espresso shots rather than trying to make Ristretto shots. The drink would still be incredibly similar in taste and honestly, just as delicious!

How To Make Blonde Espresso

Blonde espresso at Starbucks is simply a type of coffee made by extracting light roast coffee beans using an espresso machine. I personally prefer lighter roast coffees for espresso drinks, so I love opting for light roast or blonde roast coffees when I make drinks at home. Some of my favorite blonde roast coffee options include:

• Press Coffee Spitball Espresso Blend – pull a double shot of espresso using 18 grams of beans, then pull a single shot of espresso using 9 grams of beans.
• Starbucks Blonde Roast Espresso – pull a double shot of espresso using 18 grams of beans, then pull a single shot of espresso using 9 grams of beans.
• Starbucks Blonde Roast Espresso Pods– These are double espresso pods so they are TWO shots of espresso each. I recommend using 2 pods for this recipe.
• Nescafe Gold Blonde Roast Instant Espresso Powder: For a triple shot, combine 3/4 tablespoon instant espresso powder and 2 ounces warm water. Stir to combine, then add to your drink.

Ingredients You’ll Need

• 1 tablespoon Homemade Pecan Syrup: Starbucks uses their pecan-flavored syrup for this new seasonal drink. At home, you can use my easy Homemade Pecan Syrup or you could opt for a store bought option like the Torani Butter Pecan Syrup or Monin Butter Pecan Syrup.
• 3 shots Blonde Espresso: Brew 3 ristretto shots using a blonde/light roast coffee if you have an espresso machine. If not, use a Nespresso machine with blonde espresso pods or a blonde instant espresso powder with warm water (see my blonde coffee recommendations above).
• 5 ounces Oat Milk: Barista-style oat milk is best since it steams nicely and has a creamy texture. My favorites include:
  • Oatly Barista Edition
  • Chobani Extra Creamy Oat Milk
  • Bettergoods Extra Creamy Oat Milk
• Pecan Crunch Topping: This adds texture and flavor! I like to make my own homemade topping by combining crushed candied pecans with a sprinkle of turbinado sugar and salt.

How to Make a Starbucks Pecan Oatmilk Cortado at Home

1. Brew the espresso. Pull 3 ristretto shots of blonde espresso (or 3 regular blonde espresso shots if that’s easier).
2. Add syrup. In an 8-ounce cup, add 2 pumps (1 tablespoon) of pecan syrup. Pour in the espresso shots and stir.
3. Steam the milk. Steam 5 ounces of oat milk using a steam wand or milk frother until hot and textured.
4. Assemble the drink. Pour the steamed oat milk over the espresso-syrup mixture.
5. Top it off. Sprinkle with pecan crunch topping for that Starbucks touch.

Starbucks Pecan Crunch Topping

• 1/2 cup candied pecans (buy from the grocery store or make your own at home)
• 2 tablespoons turbinado sugar (cane sugar and brown sugar work great too)
• Pinch of kosher salt

Add the candied pecans to a food processor and blend until crumbly. Add in the sugar and salt and pulse a few times to fully combine. Pour the topping into a separate container and store on the counter for one week.

How To Steam Milk at Home

1. Steam Wand: If you have an espresso machine with a steam wand attached to it, watch this Milk Steaming Video Tutorial for how to steam milk! You simply add milk to a milk frothing pitcher, insert the tip of the steam wand into the milk, and create air bubbles, heat and texture to create perfect, velvety steamed milk at home!
2. Electric Milk Frother: Add your milk to an electric milk frother, and select the hot setting. The milk frother will heat the milk as well as create a thick and foamy texture. The texture will be a little different than a typical steam wand, but it’s very similar and pleasant, and a great option if you don’t have an espresso machine with a steam wand.
3. Handheld Milk Frother: Add cold milk to a large coffee mug and place the mug in the microwave for 60 seconds. Alternatively, you can heat up milk in a pot on the stove until warm, just make sure to constantly stir it so it doesn’t burn. Once your milk is warm, insert a handheld milk frother into the warm milk. Froth the mixture until the milk doubles in size and becomes bubbly and frothy, and you have warmed, frothed milk for your hot coffee drinks!

How to Make This Dairy-Free

Good news — this drink is already dairy-free since it’s made with oat milk!

Sugar-Free Version

• Make your own sugar-free pecan syrup at home using a sugar substitute like stevia or allulose
• Use unsweetened oat milk
• Skip the pecan crunch topping or make yours using a sugar substitue

Can I Make This with a Keurig?

Yes — if your Keurig has a SHOT button

1. Brew 2 light roast coffee KCups using the SHOT function for a stronger base.
2. Add 1 tablespoon pecan syrup to the brewed coffee.
3. Steam or warm 3-5 ounces oat milk and pour it in.
4. Sprinkle with pecan crunch topping.

More Starbucks Recipes To Try

• Starbucks Brown Sugar Oatmilk Cortado
• Starbucks Pecan Crunch Oatmilk Latte
• Starbucks Salted Pecan Cream Cold Foam
• Starbucks Apple Crisp Oatmilk Macchiato
• Starbucks Pumpkin Spice Latte

Starbucks Pecan Oatmilk Cortado

This cozy beverage combines rich blonde espresso, pecan syrup, steamed oat milk, and a crunchy pecan topping. It’s nutty, warm, and perfect for autumn. With this easy copycat recipe, you can recreate your own Starbucks Pecan Oatmilk Cortado at home.

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Course: Drinks

Keyword: Coffee, Fall Drinks, Fall Recipe, Starbucks

Prep Time: 8 minutes minutes

Servings: 1

Author: katerinafaith

Equipment

• Espresso Machine/Maker

Ingredients

• 1 tablespoon Homemade Pecan Syrup or store-bought
• 3 shots blonde espresso ristretto shots
• 5 ounces barista style oat milk steamed
• Pecan Crunch Topping recipe below

Pecan Crunch Topping

• 1/2 cup candied pecans
• 2 tablespoons turbinado sugar or cane sugar/brown sugar
• Pinch kosher salt

Instructions

• Brew the three espresso shots using your preferred espresso making method.
• To an 8 ounce mug, add the pecan syrup and the blonde espresso.
• Steam the milk using your preferred method, and then pour the steamed/frothed milk over the pecan-espresso mixture.
• Top with a sprinkle of Pecan Crunch Topping and enjoy.

Pecan Crunch Topping

• Add the candied pecans to a food processor and blend until crumbly. Add in the sugar and salt and pulse a few times to fully combine. Pour the topping into a separate container and store on the counter for one week.